Black Bean and Poblano Quesadillas with Salsa Fresca and Lime Sour Cream

These quesadillas are a far cry from the sad, microwaved versions of our youth. Each bite is filled with tender poblano peppers, creamy mashed black beans and a generous amount of gooey melted cheese. The real stars are the toppings: a zesty salsa fresca made with fresh tomato and scallions and a cool lime-infused sour cream that ties everything together.

This recipe is perfect for a quick weeknight dinner or a casual gathering. It’s vegetarian-friendly, customizable and comes together in under 30 minutes. Serve with extra lime wedges and your favorite hot sauce for an extra kick.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the salsa fresca: In a small bowl, combine the diced tomato, half of the sliced scallions, the juice of half the lime and a pinch of salt. Stir and set aside.
2. Make the lime sour cream: In another bowl, mix the sour cream with the juice of the remaining lime half. Season with a pinch of salt and pepper. Set aside.
3. Cook the poblano: Heat a drizzle of oil in a skillet over medium-high heat. Add the whole poblano pepper and cook, turning occasionally, until the skin is charred and blistered, about 5-7 minutes. Transfer to a cutting board, let cool slightly, then remove the stem, seeds and skin. Dice the pepper.
4. Prepare the black beans: In the same skillet, add a little more oil if needed. Add the drained black beans and mash them with a fork or potato masher until mostly smooth but still chunky. Stir in the southwest spice blend and cook for 1 minute until fragrant. Remove from heat.
5. Assemble the quesadillas: Lay the tortillas on a clean surface. Spread the mashed black beans evenly over one half of each tortilla. Top with the diced poblano, Monterey Jack cheese and Mexican cheese blend. Fold the other half over to enclose the filling.
6. Cook the quesadillas: In the same skillet, melt the butter over medium heat. Place the quesadillas in the skillet and cook until golden brown and crispy on the bottom, about 2-3 minutes. Carefully flip and cook the other side until golden and the cheese is melted, another 2-3 minutes.
7. Serve: Transfer the quesadillas to a cutting board and slice each into wedges. Serve with the salsa fresca and lime sour cream on top. Garnish with the remaining scallions.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. You may need to adjust the filling amount and cook them carefully to prevent breaking.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Can I make the salsa and sour cream ahead of time?

Absolutely! The salsa fresca can be made up to a day in advance (store in the fridge). The lime sour cream can also be prepared ahead and refrigerated.